Title: Creamy garlic spinach soup with garlic croutons
 Categories: Garlic, Soups
      Yield: 4 servings
 
      1 lg Bunch spinach, stalks
           -removed
      4 c  Chicken broth (preferably
           -home-made)
      2 lg Carrots, grated
      1 lg Onion, chopped
      8    Cloves fresh garlic, finely
           -chopped
    1/2 c  Butter (1 stick)
    1/4 c  Flour
    1/2 c  Light cream
    1/2 c  Whipping cream
 
  Salt and freshly ground Pepper to taste Sour cream (optional) Garlic
  Croutons
  
  Chop spinach coarsely. Combine with chicken broth and carrots in a 2
  to 3 quart pot. Cook 5 to 10 minutes until carrots are tender and
  spinach wilted. Remove from heat. Meanwhile, saute onion and garlic
  very gently over low to medium heat in butter about 20 to 30 minutes.
  Onions should be very tender and transluscent but garlic should NOT
  be browned. Add flour and cook, stirring constantly, 5-10 minutes.
  Combine spinach/broth and onion/garlic mixtures in food processor or
  blender in small batches.
  
  Puree until smooth. Clean pot and return soup to pot. Add cream,
  whipping cream and salt and pepper to taste. Heat until hot, but not
  boiling. Garnish with a dollop of sour cream and garlic croutons.
  
  Yield: 4 servings. Shared by Allison Cozzi Source: The Complete Garlic
  Lovers' Cookbood, 1987